Make This Now

After I published my first “Make This Now” post, Joey told me I should make it a weekly series.  I told him I’d been saving up recipes and writing that post for over a month, so I probably wouldn’t have enough content to make it a weekly thing, but he assured me that even one recipe a week would be good enough.  Go figure that a week later, I’d end up with three recipes worth sharing!  This edition includes all things carby, aka delicious, so pay attention now.

Vegan “Brioche” Slider Buns

IMG_2045

When you can’t stop thinking about slider buns, even during Game of Thrones and your husband can’t stop talking about slider buns, even during a Fantasy Baseball draft, you know you’ve found a recipe winner.

Vegan or not, these were SO GOOD.  The yeast actually foamed up (which never happens for me…), they rose like a charm and they made the biggest, fluffiest, softest slider bun cloud I’ve ever had the pleasure of eating.  I started the dough and Joey formed them into the slider buns while I was at book club and then we baked them and it was probably our proudest joint-effort-moment thus far in life.  I can cross “find PERFECT burger bun recipe” off my life goal list.  DONE!

Creamy Chive Potatoes

IMG_1264

I don’t even like potatoes (‘cept sweet potatoes and, uh, all French fries), but this recipe!  I can’t even deny the potato goodness here.  It transcends all potato blandness and just becomes something so innately satisfying.

We’ve made this before, but even so, I wasn’t prepared for that first forkful to hit my taste buds.  HOW IS IT SO GOOD?  Full Disclosure: we used almond milk, which might be the furthest thing from the half-and-half the recipe called for, and it still turned out so creamy and luscious.  They almost taste like gnocchi — or, as I call them, “potato pillows” — but without all the trouble of actually making gnocchi.  Just know we had to go to FIVE different grocery store to find chives and it was 100% worth it.

Orecchiette with Peas, Shrimp and Buttermilk-Herb Dressing

IMG_7499

Confession: I reach “recipe exhaustion” after making something about five times.  As much as I wanna be that person who has an arsenal of tried and true recipes they’ve made so many times they know how to make them by heart, I’m just not.*  BUT, I’ve been making this every spring for like five years and I look forward to it every.single.year.  It’s so dang easy, quick and delicious.  Warning: serious garlic breath ahead, but it’s so very worth it.

Exceptions to this rule: my mom’s stuffing and red velvet cake.  I will NEVER get sick of those two things.

Happy Eating!

 

One thought on “Make This Now

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s